Print

Cozy Slow Cooker Beef and Vegetable Stew: Easy One-Pot Dinner

cozy slow cooker beef and vegetable stew - featured image
Print Recipe

A hearty and comforting slow cooker beef stew made with affordable chuck roast and simple vegetables. This one-pot meal is perfect for busy days, filling your home with a deep, savory aroma as it cooks low and slow.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into ½-inch pieces
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, halved (optional)
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Cut beef chuck into 1.5-inch cubes, pat dry with paper towels, and season generously with salt and pepper. Chop onion, mince garlic, and cut carrots, celery, and potatoes into uniform pieces.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear beef cubes in a single layer (work in batches if needed) for 3-4 minutes per side until a deep, dark crust forms. Transfer browned beef to the slow cooker.
  3. Pour about ½ cup beef broth into the hot skillet and scrape up browned bits with a wooden spoon. Let bubble for 1 minute, then pour over the beef in the slow cooker.
  4. Reduce heat to medium, add remaining 1 tablespoon olive oil, and sauté diced onion for 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Transfer to the slow cooker.
  5. Layer carrots, celery, potatoes, and mushrooms (if using) on top of the beef in the slow cooker. In a separate bowl, whisk together remaining beef broth, tomato paste, Worcestershire sauce, thyme, smoked paprika, and bay leaves. Pour over the ingredients.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, remove bay leaves. Whisk cornstarch with cold water until smooth, stir into stew, and cook uncovered for 20-30 minutes to thicken.
  7. Taste and adjust seasoning with salt, pepper, or extra Worcestershire sauce. Ladle into bowls and serve hot.

Notes

Searing the beef before slow cooking is essential for deep flavor. Deglaze the pan with broth to capture caramelized bits. Add cornstarch slurry at the end for perfect thickness. For best results, cook on LOW. Leftovers keep up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker beef stew, beef and vegetable stew, one-pot dinner, comfort food, easy stew recipe, hearty stew

Find it online: https://bitesienna.com/cozy-slow-cooker-beef-and-vegetable-stew-easy-one-pot-dinner/